Cheesy Corn Potato Green Peas in Puff Pastry

Puffs filled cheese and fresh vegetables

Makes: 6 puffs

Time required: 1 hour

Ingredients:

For the puffs:

• ¼ kg flour
• 2 tbsp. (30g) rice flour
• Salt to taste
• 2 tbsp. (30g) butter
• 3 tbsp. (45g) ghee

For the filling:

• 2 (150g) potatoes
• 100g paneer
• 3 tender corncobs
• 100g fresh green peas, shelled
• 30g cheese
• 15g coriander leaves, chopped
• 1 tbsp. (15g) cashew-nuts, powdered
• Green chilli & ginger paste as required
• ¼ tsp. (1g) garam masala powder
• Salt to taste
• 1 tsp. (5g) butter

For frying:

• Oil for deep frying

Method:

1. Grate the cheese and corncobs. Cut the paneer into small pieces. Boil the green peas in sufficient water on high heat till done. Boil, peel and cube the potatoes. Apply a little butter to the potato cubes. Add all the remaining ingredients. Mix well.
2. Mix flour, a pinch of salt and ghee well. Add enough water to bind to a smooth dough. Knead well. Divide the dough into three portions and roll into thin chapatis on a floured board.
3. Apply a little butter on one chapati and sprinkle a little rice flour over it. Put one more chapati over it and apply a little butter. Sprinkle rice flour over it. Repeat the process with the third chapati. Place 1 tbsp. filling on the roti in one corner and fold over the diagonally opposite end, to form a triangle. Seal the edges with a little water. Press the two edges a little inside the border. Deep-fry in hot oil on a low heat till crisp. Serve with green chutney and tomato sauce.

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